 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Ingredients:
3 envelopes unflavored gelatin |
3/4 cup cold water |
6 egg yolks, lightly beaten |
1 1/2 teaspoons salt |
3 tablespoons prepared mustard |
3/4 teaspoon paprika |
1/4 cup plus 1 tablespoon butter or margarine, melted |
2 1/4 cups milk |
1/2 cup lemon juice |
4 (7 3/4-ounce) cans salmon, drained, rinsed, and flaked |
pimiento-stuffed olive slices (optional) |
carrot slices (optional) |
fresh parsley sprigs |
Directions:
1. Soften gelatin in cold water. Combine egg yolks, salt, mustard, and paprika in top of a double boiler. Gradually add butter, milk, and lemon juice; mix well. Cook over boiling water, stirring constantly, 15 minutes. Add gelatin, stirring until dissolved. Gently fold in salmon. Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill until firm.
2. Unmold salmon onto a chilled serving plate; decorate fish with olive slices for eyes, and carrot slices for mouth and fins, if desired. Garnish tray with parsley. Serve with melba toast rounds.
|
|